Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Layer the thinly sliced potatoes evenly across the bottom of the prepared dish. Season lightly with salt and pepper.
Season both sides of the pork chops with salt and pepper. In a skillet over medium-high heat, add the oil and sear the pork chops on both sides until golden brown. Remove and set aside.
In the same skillet, add the sliced onions and sauté until tender and slightly caramelized.
Add the butter and flour to the onions, stirring to form a smooth paste. Gradually whisk in the chicken broth until fully combined, continuing to cook until the mixture thickens into a gravy.
Stir in the cream of chicken soup until smooth and well incorporated. Adjust seasoning with salt and pepper as needed.
Pour the creamy gravy over the layered potatoes in the casserole dish. Carefully place the seared pork chops on top of the potatoes and gravy.
Cover the dish tightly with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 10–15 minutes, allowing the pork chops to brown slightly.
Let the casserole rest for 10–15 minutes before serving to allow the flavors to meld and the gravy to thicken slightly.
Enjoy!
